Chicken cooked in a balsamic reduction with fresh peaches and tomatoes topped with some basil makes for the perfect end of summer meal that can be cooked in under 30 minutes.
There isn’t much better than fresh peaches. Problem is they are only around for a few months over the summer so you have to take advantage of them while you can. And with this peach chicken dish, the peaches are the star! Well that and some freshly picked tomatoes from the garden that are complimented beautifully by balsamic vinegar.
What is better than a dish that can be prepared any night of the week and takes advantage of fresh ingredients. Add to the fact that this is actually a healthy meal for you doesn’t hurt either. You are getting your protein, fruit and vegetables all in one meal! So if you are searching for a dinner recipe to take advantage of fresh peaches, try this balsamic peach chicken.
What Ingredients are in this Peach Chicken Recipe?
- Olive oil
- Chicken breasts cutlets or chicken tenderloins
- Salt and black pepper
- Produce – sweet onion, garlic, peaches, cherry tomatoes, basil
- Balsamic vinegar
- Honey
How to Make Balsamic Peach Chicken
- In a large skillet over medium-heat, heat olive oil. Season chicken with salt and pepper. Add chicken to skillet and cook for 3 minutes on each side until browned, Transfer to a platter and cover to keep warm while you make the sauce.
- Add sliced onion to same skillet and cook for 5-7 minutes, or until translucent.
- Add garlic and cook for 30 seconds.
- Add balsamic and water and cook until reduced by half.
- Stir in honey, peaches and tomatoes and toss to combine. Season with salt and pepper.
- Return the chicken to the the skillet and reduce heat to simmer. Cover and cook for 5 minutes or until chicken is cooked through. Top with fresh basil and serve immediately.
How to Know Peaches are Ripe
There are a few ways to tell that a peach is ripe. The best way is if you see shriveled skin around the stem, that means it is ripe. The next best way is by giving a peach a gentle, yet firm squeeze with your fingers. If there’s some give, it means the fruit is almost ripe. Be careful not to bruise though.
What Can You Serve with Peach Chicken?
You can never go wrong with pasta as this is an Italian dish. However I have made this with farro and rice before as well. And if you’re looking for low-carb options – zucchini noodles, cauliflower rice and spaghetti squash work great.
What Cast Iron Skillet Do You Use?
For this as well as many other recipes such as chicken saltimbocca or sun-dried tomato chicken, I use a Lodge cast iron skillet. It’s surprisingly affordable and will last years if you take care of it.
Top Tips for Tasty Peach Chicken
- Use chicken cutlets or cut chicken breasts in half so the chicken is thin enough to cook quickly.
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
- Use fresh peaches and tomatoes. You’ll notice the difference in the taste.
- You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Other Quick and Easy Recipes
- One Pan Pesto Chicken and Veggies
- Spiralized Sweet Potato Enchilada Skillet
- Chinese Orange Chicken
- Pork Medallions with Blue Cheese Sauce
- Honey Lemon Chicken
If you’ve tried this Peach Chicken or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Balsamic Peach Chicken
Ingredients
- 2 tbsp olive oil
- 1 lb chicken breasts cutlets or chicken tenderloins
- salt + black pepper
- 1/2 sweet onion, thinly sliced (about 1 cup)
- 4 cloves garlic, minced
- 2 peaches, sliced
- 8 cherry tomatoes, diced (about 1 cup)
- 3 tbsp balsamic vinegar
- 2 tbsp water
- 1 tbsp honey
- 1/4 cup fresh basil leaves, julienned
Instructions
- In a large skillet over medium-heat, heat olive oil. Season chicken with salt and pepper. Add chicken to skillet and cook for 3 minutes on each side until browned, Transfer to a platter and cover to keep warm while you make the sauce.
- Add sliced onion to same skillet and cook for 5-7 minutes, or until translucent. Add garlic and cook for 30 seconds.
- Add balsamic and water and cook until reduced by half. Stir in honey, peaches and tomatoes and toss to combine. Season with salt and pepper.
- Return the chicken to the the skillet and reduce heat to simmer. Cover and cook for 5 minutes or until chicken is cooked through. Top with fresh basil and serve immediately.
Notes
- Use chicken cutlets or cut chicken breasts in half so the chicken is thin enough to cook quickly.
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
- Use fresh peaches and tomatoes. You'll notice the difference in the taste.
- You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Love peaches!